Aren’t these pretty? Who would have thought ever to make muffins with beets? I am a curious foodie. And free beets from my coworker’s garden allowed me to experiment without feeling gypped if they didn’t turn out to be a success. So, I set out to find a beet recipe that I felt might please a crowd. As always, my coworkers end up being my taste testers–or guinea pigs if you will. Most had never even tasted a beet, so that was in my favor when it came to being open to trying them. I researched and found 2 recipes for beet muffins. Then I set up my own “muffin wars” station at work and asked everyone to vote on their favorite. They came in droves. Well, you guessed it. This was the winner! My boss was the only one who voted for the other recipe, but I can’t really say that he has bad taste. After all, he did hire me, right?
The beets came from our super duper gardener extraordinaire, who also likes to experiment. This is the first time he has ever grown beets–also for our mutual boss with individual taste in muffins. Look at these gorgeous veggies! Not bad, Treavor!
Then came the question on how to cook them. Should I boil them or roast them? Since I wasn’t really eating them as a vegetable side for dinner, I decided to just boil them. I proceeded to chop off those beautiful green tops, which are also edible, by the way, wash them and throw them into a pot with about 1 inch of water. I brought the water to a boil, then covered the beets and lowered the heat to a simmer until they were cooked through, about 20 minutes. I knew they were done when I used a sharp knife to pierce through the beets, which were quite tender all the way through. I then used a paper towel to slide and peel off the skin, leaving a beautiful, shiny beet. They really are quite beautiful. I shredded the beets and then proceeded with the recipe below for the muffins. This recipe also makes full-size muffins. Just bake them about 7-10 minutes longer. I can see these at the breakfast table on Valentine’s Day! Chocolate and beets. Strange bedfellows. They were delicious!
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup granulated sugar
- 6 Tablespoons butter, softened
- ¾ teaspoon lemon zest
- 2 eggs, at room temperature
- 1 ripe banana, mashed
- 1 cup finely chopped or shredded cooked beets (about 2 small beets)
- 1 cup mini chocolate chips
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, baking powder and salt together in a bowl.
- Beat sugar, butter and lemon zest together in a large bowl until smooth. Add eggs and banana to the sugar mixture; beat until smooth. Stir about ⅓ of the flour mixture into the sugar mixture to integrate fully into the batter; repeat with remaining flour mixture in two even additions. Fold beets and chocolate chips into the batter; spoon into the lined muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15-18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Et cetera: This recipe is adapted from Allrecipes.